In a food processor, combine pistachio paste and eggs. Add the remaining ingredients and process for one minute. Spread in a half sheet, bake at 375F for about 20 minutes. Freeze, then cut into 2.5 inch disks. Keep frozen.
Combine heavy cream, sugar, vanilla, pistachio paste and cardamom, bring to a simmer. Add some of the cream to the egg whites. Add the egg whites back into the cream and heat to 170F. Remove from heat, add the bloomed and drained gelatin and then pour over the Belcolade Blanc Selection. Blend to emulsify. Strain and refrigerate overnight. Whip to desired consistency.
Combine and met to 90F. Dip the cakes in the coating.
Pipe some Deli Lemon Curd over the coated cakes. Pipe the pistachio crema on top. Decorate with Belcolade Blanc Selection.
Temper the Belcolade Blanc Selection Pipe over the back of silicon molds to create a drip pattern. Sprinkle with chopped pistachios.
Complexity level:
